Pickled Fish

Name: Pickled Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pansa fish fillet; Some Sauerkraut; a little starch; a little Cooking Wine; a little salt; a little Chicken Bouillon Powder; a little Chopped chili; a little Thai Pepper; a little shallot; a little Cooking oil; a little ginger

by Lucky Little Good Food

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Pickled cabbage fish is characterized by its tenderness and freshness, and its soup is sour and hot, very tasty."

Pickled Fish

1. Wash the pansa fish fillet (you can also make it with other fish, and there are many sauerkraut fish made from grass carp)

2. Cut the pansa fish fillet in the middle

3. Sliced pansa fish fillet

4. Marinate the fish fillets with salt, chicken essence and water starch for 5 minutes

5. Stir fry the ginger slices in a frying pan

6. Add crushed chili and sauerkraut and stir fry

7. Add cooking wine, add water, boil

8. Put the marinated fish fillets in the pot, cover and simmer

9. Open the lid, turn the fish fillets over, cover the lid and continue to simmer, cook on both sides, add salt and chicken powder according to the taste (if the salty taste is right, no need to add salt)